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Effects of power ultrasound on oxidation and structure of beef proteins during curing processing

Ultrasonics sonochemistry, 2016-11, Vol.33, p.47-53

2016

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Effects of High Oxygen Packaging on Tenderness and Water Holding Capacity of Pork Through Protein Oxidation

Food and bioprocess technology, 2015-11, Vol.8 (11), p.2287-2297

2015

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A Review of Antioxidant Peptides Derived from Meat Muscle and By-Products

Antioxidants, 2016-09, Vol.5 (3), p.32

2016

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Egg Yolk Phosvitin and Functional Phosphopeptides-Review

Journal of food science, 2011-09, Vol.76 (7), p.R143-R150

2011

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Power ultrasonic on mass transport of beef: Effects of ultrasound intensity and NaCl concentration

Innovative food science & emerging technologies, 2016-06, Vol.35, p.36-44

2016

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Effects of regenerated cellulose on oil-in-water emulsions stabilized by sodium caseinate

Food hydrocolloids, 2016-01, Vol.52, p.38-46

2016

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Stability of an antioxidant peptide extracted from Jinhua ham

Meat science, 2014-02, Vol.96 (2), p.783-789

2014

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Emulsion stability, thermo‐rheology and quality characteristics of ground pork patties prepared with soy protein isolate and carrageenan

Journal of the science of food and agriculture, 2015-11, Vol.95 (14), p.2832-2837

2015

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Identification of antioxidant peptides of Jinhua ham generated in the products and through the simulated gastrointestinal digestion system

Journal of the science of food and agriculture, 2016-01, Vol.96 (1), p.99-108

2016

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Effects of regenerated cellulose emulsion on the quality of emulsified sausage

Food science & technology, 2016-07, Vol.70, p.315-321

2016

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Influence of modified atmosphere packaging on protein oxidation, calpain activation and desmin degradation of beef muscles

Journal of the science of food and agriculture, 2017-10, Vol.97 (13), p.4508-4514

2017

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Effects of Different Packaging Systems on Beef Tenderness Through Protein Modifications

Food and bioprocess technology, 2015-03, Vol.8 (3), p.580-588

2015

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Combination of κ-Carrageenan and Soy Protein Isolate Effects on Functional Properties of Chopped Low-Fat Pork Batters During Heat-Induced Gelation

Food and bioprocess technology, 2015-07, Vol.8 (7), p.1524-1531

2015

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Effects of ultrasound on the beef structure and water distribution during curing through protein degradation and modification

Ultrasonics sonochemistry, 2017-09, Vol.38, p.317-325

2017

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Purification and identification of antioxidative peptides from dry-cured Xuanwei ham

Food chemistry, 2016-03, Vol.194, p.951-958

2016

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Role of protein S-nitrosylation in regulating beef tenderness

Food chemistry, 2020-02, Vol.306, p.125616-125616, Article 125616

2020

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Effects of psyllium husk powder on the emulsifying stability, rheological properties, microstructure, and oxidative stability of oil-in-water emulsions

Food control, 2022-04, Vol.134, p.108716, Article 108716

2022

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Effects of Packaging Methods on the Color of Beef Muscles Through Influencing Myoglobin Status, Metmyoglobin Reductase Activity and Lipid Oxidation

Journal of food processing and preservation, 2017-02, Vol.41 (1), p.np-n/a

2017

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Differences in calpain system, desmin degradation and water holding capacity between commercial Meishan and Duroc × Landrace × Yorkshire crossbred pork

Animal science journal, 2016-01, Vol.87 (1), p.109-116

2016

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Isolation and Identification of Antioxidant Peptides from Jinhua Ham

Journal of agricultural and food chemistry, 2013-02, Vol.61 (6), p.1265-1271

2013

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Influence of RosA-protein adducts formation on myofibrillar protein gelation properties under oxidative stress

Food hydrocolloids, 2017-06, Vol.67, p.197-205

2017

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Effect of Nitric Oxide on μ‑Calpain Activation, Protein Proteolysis, and Protein Oxidation of Pork during Post-Mortem Aging

Journal of agricultural and food chemistry, 2014-06, Vol.62 (25), p.5972-5977

2014

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Effects of ultrasonic processing on caspase-3, calpain expression and myofibrillar structure of chicken during post-mortem ageing

Food chemistry, 2015-06, Vol.177, p.280-287

2015

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Identification of Rosmarinic Acid-Adducted Sites in Meat Proteins in a Gel Model under Oxidative Stress by Triple TOF MS/MS

Journal of agricultural and food chemistry, 2016-08, Vol.64 (33), p.6466-6476

2016

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Activity and expression of nitric oxide synthase in pork skeletal muscles

Meat science, 2015-01, Vol.99, p.25-31

2015

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Effects of power ultrasound on oxidation and structure of beef proteins during curing processing

Effects of High Oxygen Packaging on Tenderness and Water Holding Capacity of Pork Through Protein Oxidation

A Review of Antioxidant Peptides Derived from Meat Muscle and By-Products

Egg Yolk Phosvitin and Functional Phosphopeptides-Review

Power ultrasonic on mass transport of beef: Effects of ultrasound intensity and NaCl concentration

Effects of regenerated cellulose on oil-in-water emulsions stabilized by sodium caseinate

Stability of an antioxidant peptide extracted from Jinhua ham

Emulsion stability, thermo‐rheology and quality characteristics of ground pork patties prepared with soy protein isolate and carrageenan

Identification of antioxidant peptides of Jinhua ham generated in the products and through the simulated gastrointestinal digestion system

Effects of regenerated cellulose emulsion on the quality of emulsified sausage

Influence of modified atmosphere packaging on protein oxidation, calpain activation and desmin degradation of beef muscles

Effects of Different Packaging Systems on Beef Tenderness Through Protein Modifications

Combination of κ-Carrageenan and Soy Protein Isolate Effects on Functional Properties of Chopped Low-Fat Pork Batters During Heat-Induced Gelation

Effects of ultrasound on the beef structure and water distribution during curing through protein degradation and modification

Purification and identification of antioxidative peptides from dry-cured Xuanwei ham

Role of protein S-nitrosylation in regulating beef tenderness

Effects of psyllium husk powder on the emulsifying stability, rheological properties, microstructure, and oxidative stability of oil-in-water emulsions

Effects of Packaging Methods on the Color of Beef Muscles Through Influencing Myoglobin Status, Metmyoglobin Reductase Activity and Lipid Oxidation

Differences in calpain system, desmin degradation and water holding capacity between commercial Meishan and Duroc × Landrace × Yorkshire crossbred pork

Isolation and Identification of Antioxidant Peptides from Jinhua Ham

Influence of RosA-protein adducts formation on myofibrillar protein gelation properties under oxidative stress

Effect of Nitric Oxide on μ‑Calpain Activation, Protein Proteolysis, and Protein Oxidation of Pork during Post-Mortem Aging

Effects of ultrasonic processing on caspase-3, calpain expression and myofibrillar structure of chicken during post-mortem ageing

Identification of Rosmarinic Acid-Adducted Sites in Meat Proteins in a Gel Model under Oxidative Stress by Triple TOF MS/MS

Activity and expression of nitric oxide synthase in pork skeletal muscles

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